1 carrot, 1 turnip, 4 leeks or 3 small onions, 4 sprigs
parsley, 4 sticks celery, 1 tea-cup pearl barley, 3 qts.
water. (The celery may be omitted if desired, or,
when in season, 1 tea-cup green peas may be
Scrub clean (but do not peel) the carrot and turnip.
Wash celery, parsley, and barley. Shred all the
vegetables finely; put in saucepan with the water.
Bring to the boil and slowly simmer for 5 hours. Add
the chopped parsley and serve.